I wish that I could take the credit for this recipe. If you believed that I had dreamt this cookie batter up in our farmhouse kitchen, I might be elevated to genius status in the opinion of my readers. Alas, I did not create this recipe. However, I did have the good sense to rip it immediately from our copy of The Boston Globe’s Sunday Magazine almost five years ago. That might not sound like much of an accomplishment, but I am not a morning person. Anything that I do before I have finished my second, or perhaps third, cup of home roasted coffee is a galactic achievement.
I knew upon seeing this recipe that it would be delicious. What I didn’t know was that it would be so addictive. When these cookies are sitting on our kitchen counter, it is nearly impossible to pass by without reaching out to help yourself to one of them. It goes without saying that coffee and chocolate are a winning combination, but in this recipe they are perfectly matched. I have long thought that its creator, Dorie Greenspan, is in fact a recipe creating genius, but these cookies settled the argument for me once and for all.
So, I will happily give credit where it is so earnestly due. I hope that you enjoy these wonderfully rich shortbread cookies as much as we do at 1840 Farm. I know that they will be on our cookie platter this weekend. Lucky for you, there’s still time for you to save them a space on yours.
1840 Farm is proud to be participating in the OXO “Be a Good Cookie” campaign. We hope to do our part to raise awareness for Cookies for Kids’ Cancer. You can help this fantastic organization by purchasing a “be a good cookie” limited edition spatula.
Dorie’s original recipe calls for 2 cups of All-purpose flour. I substitute King Arthur white whole wheat flour in my version as it reduces the carbohydrate content enough to make this more diabetic friendly without sacrificing any of the delicious, delicate flavor.
Dorie suggests placing the prepared dough in a 1 gallon plastic bag for rolling ease and measuring the dough into even 2 x 2 inch squares with a ruler before cutting. This is a great tip if you are looking to create precisely sized cookies. I prefer to cut freehand and roll the dough between two sheets of parchment paper. No matter which method you choose, the resulting cookies will be delicious!
1 Tablespoon instant espresso powder
1 Tablespoon boiling hot water
1 cup (2 sticks) butter, room temperature
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup (120 grams) All-purpose flour
1 cup (120 grams) King Arthur White Whole Wheat Flour
4 ounces bittersweet chocolate chips or chopped bittersweet chocolate
In a small bowl, combine espresso powder and hot water. Mix to combine and set aside.
Using an electric mixer or food processor, cream the butter and sugar until it combines completely and makes a smooth paste. Add the vanilla extract and the espresso mixture. Mix to combine. Add the flour and chocolate chips to the batter and mix just until combined. Do not overwork as this will result in a dough that is tough instead of delicate.
Remove the dough to a plastic bag if you are using Dorie’s method or to a sheet of parchment or waxed paper. Enclose the dough in the bag or cover with a second sheet of paper. Using a rolling pin, roll the dough into a rectangle approximately 10 inches square and 1/4 inch thick. Refrigerate the dough at least 45 minutes or until firm enough to cut cleanly.
Preheat the oven to 325 degrees Fahrenheit. Line 2 baking sheets with nonstick liners or parchment paper. Remove the dough from the refrigerator and cut into rectangles. Place the cookies on the prepared baking sheets approximately 1 inch apart.
Bake the cookies in the preheated oven for 18 to 20 minutes or until they are firm to the touch. Do not overbake. Remove from the oven and place trays on wire racks to cool completely.
Note: This dough works very well stored in the freezer. Simply prepare the dough and freeze in a large freezer bag. Remove the frozen dough and cut into squares as the oven preheats. Frozen cookies will require an additional 3-5 minutes in the oven, but taste identical to those made from freshly made refrigerated dough.
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